For the Instant Pot, set your pot to sauté and sear the roast on both sides in olive oil.
Place veggies under the seared roast then add in the 2 au jus packages followed by the remaining ingredients.
Close the lid and seal, and make sure that the valve is set on SEALING.
Use the manual button and then set for 2 hours.
Let it release naturally (about 24-26 minutes).
Remove meat and shred. Serve on toasted rolls or buns with Swiss or
Monterrey jack cheese and grilled onions. When serving add some of the
au jus in a bowl for dipping.
* Sometimes I sauté up more onions to serve on top of sandwiches. This adds a lot of extra flavor.